Baked Tilapia with Strawberry Balsamic Salsa (Strawberry White Balsamic)
/When I first saw a suggestion for strawberry salsa, I was skeptical. But, I will eat my words. WoweeI It was so much better than expected. The aroma was tantalizing and the fresh flavor so fruity yet tangy and spicy. I scooped up half of it on chips before I knew it.
What you will need:
2 cups of strawberries chopped into small cubes
1/2 cup chopped cilantro
1/2 cup finely diced red onion
a small amount (your call for how spicy you want it) of diced jalapeno chili
1/4 cup enfuso strawberry white balsamic vinegar
a dash of kosher salt and few cranks of fresh ground pepper
tilapia filets (1 per person)
a few tablespoons of extra virgin olive oil
a fresh lemon
1 cups of dry white cooking wine
power greens (e.g. baby spinach, kale, chard, arugula)
To make the salsa blend the following and allow to marinate.
2 cups of strawberries chopped into small cubes
1/2 cup chopped cilantro
1/2 cup finely diced red onion
a small amount (your call for how spicy you want it) of diced jalapeno chili
1/4 cup enfuso strawberry white balsamic vinegar
a dash of kosher salt and few cranks of fresh ground pepper
While your salsa is marinating, bake the tilapia
Preheat oven to 350 degrees
Place fish filets in a baking dish
Brush both sides with extra virgin olive oil and sprinkle on kosher salt and fresh ground pepper
Squeeze on fresh lemon
Add 1 cup of dry white cooking wine
Cover with aluminum foil and bake about 10-12 minutes until fish is tender and flaky
Plate the fish
Plat the fish on a bed of fresh power greens (like baby spinach, kale, chard, arugula).
Layer on the salsa and drizzle with more enfuso strawberry balsamic vinegar.
Add a few chips on the side. It's yummy to place a forkful of greens, fish and salsa on a chip; its like a mini fish taco.
Substitutions:
You can use any white fish like a rock fish or even halibut.
You could use basil olive oil on the fish instead of extra virgin olive oil and end up with a perfect pairing!
